CDR Practice Test 1
Category: Community Nutrition
Your child ate squash soup and became ill, now feels ill whenever it is served. The most
likely reason would be?
A) food intolerance
B) food presentation
C) food allergy
D) food aversion - answersD
Food aversion (an intense dislike of a food), intolerance ( unpleasant symptoms that
consistently occur with consumption). Source: Sienkiewicz, Whitney, Nutrition
Concepts and Controversies, p. 537-538.
Category: Food Science
Different sugars dissolved in water have varying degrees of sweetness. Which is the
least sweet?
A) Fructose
B) Glucose
C) Sucrose
D) Lactose - answersD
Hydroxyl groups give sugars the sweet taste. The
following is a list of the sugars in the above question, in order of least sweet to most
sweet: Lactose, glucose, sucrose, fructose. Source: Edelstein, Food Science An
Ecological Approach, 2nd Edition, p. 151-152.
Category: Medical Nutrition Therapy / Nutrition Care Process
A young man with Type 1 Diabetes is suéering with an intestinal flu, and experiencing
frequent vomiting and diarrhea. The dietitian should instruct him to:
A) take insulin, liberalize diet, encourage fluids, check urine for ketones
B) hold insulin, liberalize diet, check urine for ketones
C) take insulin, consume simple CHO, restrict fluids
D) hold insulin, restrict po intake, check urine for ketones - answersA
Sick day guidelines for persons with diabetes include taking usual doses of insulin, urine
testing for ketones, and consuming ample amounts of liquid and liquid or soft
,carbohydrate-containing foods. Source: Nelms, Nutrition Therapy and Pathophysiology,
4th Edition, p. 514.
Category: Food Science
When making lemon pie, the lemon juice should be added:
A) when the filling is removed from the heat
B) to the sugar before heating
C) to the water at the start of heating
D) at anytime - answersA
The lemon juice should be added when the filling is removed from the heat. The
combination of an acid and heat causes hydrolysis of the starch molecules. This
shortening of the molecules will result in a thinner filling. Source: McWilliams,
Foods Experimental Perspectives, 7th Edition, 2012, p. 287
Category: Community Nutrition
Links can be found between fat and heart disease, cancer, etc. Why do we recommend
eating a variety of foods?
A) non-dietary factors outweigh fat reduction
B) chronic disease develops in response to limited factors
C) individual nutrients target individual organs
D) role of nutrients is not specific to a disease but to a body function - answersD
Valid links can be found to specific nutrients and disease, i.e. fat and heart disease;
however, each nutrient may have a connection with several diseases because its role in
the body is to a body function not to a specific disease. Source: Whitney
Rolfes, and Cataldo, Understanding Clinical Nutrition, p. 539.
Category: Operations and Management
Dry storage temperatures should be within the range of:
A) 60°F to 80°F
B) 40°F to 60°F
C) 50°F to 70°F
D) 70°F to 90°F - answersC
Dry storage temperatures should be cool, within a range of 50°F to 70°F. Source:
Gregorie, Ninth Edition, p. 129.
Category: Education and Research
According to Bloom's taxonomy, what type of learning is involved when a client
demonstrates how to cook a meal unassisted?
A) psychomotor
B) cognitive
C) physical
D) affective - answersA
,Behaviors are divided into either the cognitive, affective, or
psychomotor domain. The psychomotor domain involves tasks or skills involving manual
dexterity [physical] functions. Source: Holi, Beto J. Communication and Education Skills:
A Guide for Professionals (7th edition), Wolters Kluwer, 2018, Ch. 11, pp. 294-296.
Category: Normal Nutrition
In the following list, which one is a disaccharide?
A) galactose
B) fructose
C) glucose
D) lactose - answersD
Lactose is a disaccharide composed of glucose and galactose. The monosaccharides
are glucose, fructose and galactose. Source: Sienkiewicz and Whitney, Nutrition
Concepts and Controversies, 15th Edition, p. 106-107.
Category: Operations and Management
A local dietetics organization is concerned about the children in early childhood
programs. They are working with other community groups to develop a program to
support better nutrition and increased activity. This activity is covered under which
principle of the Academy Code of Ethics?
A) Beneficence
B) Non-Maleficence
C) Justice
D) Autonomy - answersC
Justice, Seek leadership opportunities in a professional, and service organizations to
enhance health and nutrition status while protecting the public. Source: Code of Ethics
for the Dietetics Profession, principle 4, 2018.
Category: Community Nutrition
Which of the following provides supplemental food, nutrition education, and health care:
A) summer food service program for children
B) WIC
C) school lunch program
D) EFNEP - answersB
WIC provides supplemental foods to infants, children up to age five, and pregnant
women. It also provides nutrition education, and healthcare. Source: Boyle, Community
Nutrition In Action, 2016, p. 402-403.
Category: Medical Nutrition Therapy / Nutrition Care Process
A 76-year-old female resides in an extended care facility. Given the following
information, calculate her fluid needs. Ht.: 66"; wt.:146#; frame type: small.
A) 2000 ml/day
, B) 2400 ml/day
C) 3000 ml/day
D) 1900 ml/day - answersA
The facility must provide each resident with suìcient ëuid intake to maintain proper
hydration and health. A general guideline for determining baseline daily fluid needs is to
multiply the resident's body weight in kilograms by 30 cc, except for residents with renal
or cardiac distress. Source: "Regulation F327 (j) Hydration," Guide to Surveyors - Long
Term Care Facilities. p. 109.
Category: Medical Nutrition Therapy / Nutrition Care Process
The process that informs employees of goals and policies and explains their
responsibilities is:
A) development
B) in-services
C) training
D) orientation - answersD
raining is designed to improve skills. Development has the purpose of preparing
employees for more responsibility. Orientation is to familiarize new employees with
goals, policies and performance expectations. Source: Gregorie, Ninth edition, p. 370.
Category: Education and Research
The RD found when he served $0.29 chocolate donuts and $0.39 powdered donuts, the
former had better sales. When he served $0.39 powdered donuts and $0.59 cream-
filled donuts, the powdered donuts sold more. What kind of research design was used?
A) non-experimental
B) qualitative
C) descriptive
D) experimental - answersD
Experimental design is a research design with the properties of randomization, control,
and manipulation. Source: Van Horn L, Beto J. Research: Successful Approaches in
Nutrition and Dietetics. 4th ed. Chicago, IL. Academy of Nutrition and Dietetics. 2019,
Ch. 2. P. 16-21; Ch. 30, pp. 594-595.
Category: Normal Nutrition
Identify the hormone that causes an increase in glycogenolysis and gluconeogenesis:
A) insulin
B) glucagon
C) testosterone
D) estrogen - answersB
Glucagon, produced by the alpha cells of the islets of langerhans, causes a rise in the
amount of the sugar in the blood. Glucagon increases glycogenolysis and
gluconeogenesis. Source: Nelms, Nutrition Therapy and Pathophysiology, 4th Edition,
p. 486.
Category: Community Nutrition
Your child ate squash soup and became ill, now feels ill whenever it is served. The most
likely reason would be?
A) food intolerance
B) food presentation
C) food allergy
D) food aversion - answersD
Food aversion (an intense dislike of a food), intolerance ( unpleasant symptoms that
consistently occur with consumption). Source: Sienkiewicz, Whitney, Nutrition
Concepts and Controversies, p. 537-538.
Category: Food Science
Different sugars dissolved in water have varying degrees of sweetness. Which is the
least sweet?
A) Fructose
B) Glucose
C) Sucrose
D) Lactose - answersD
Hydroxyl groups give sugars the sweet taste. The
following is a list of the sugars in the above question, in order of least sweet to most
sweet: Lactose, glucose, sucrose, fructose. Source: Edelstein, Food Science An
Ecological Approach, 2nd Edition, p. 151-152.
Category: Medical Nutrition Therapy / Nutrition Care Process
A young man with Type 1 Diabetes is suéering with an intestinal flu, and experiencing
frequent vomiting and diarrhea. The dietitian should instruct him to:
A) take insulin, liberalize diet, encourage fluids, check urine for ketones
B) hold insulin, liberalize diet, check urine for ketones
C) take insulin, consume simple CHO, restrict fluids
D) hold insulin, restrict po intake, check urine for ketones - answersA
Sick day guidelines for persons with diabetes include taking usual doses of insulin, urine
testing for ketones, and consuming ample amounts of liquid and liquid or soft
,carbohydrate-containing foods. Source: Nelms, Nutrition Therapy and Pathophysiology,
4th Edition, p. 514.
Category: Food Science
When making lemon pie, the lemon juice should be added:
A) when the filling is removed from the heat
B) to the sugar before heating
C) to the water at the start of heating
D) at anytime - answersA
The lemon juice should be added when the filling is removed from the heat. The
combination of an acid and heat causes hydrolysis of the starch molecules. This
shortening of the molecules will result in a thinner filling. Source: McWilliams,
Foods Experimental Perspectives, 7th Edition, 2012, p. 287
Category: Community Nutrition
Links can be found between fat and heart disease, cancer, etc. Why do we recommend
eating a variety of foods?
A) non-dietary factors outweigh fat reduction
B) chronic disease develops in response to limited factors
C) individual nutrients target individual organs
D) role of nutrients is not specific to a disease but to a body function - answersD
Valid links can be found to specific nutrients and disease, i.e. fat and heart disease;
however, each nutrient may have a connection with several diseases because its role in
the body is to a body function not to a specific disease. Source: Whitney
Rolfes, and Cataldo, Understanding Clinical Nutrition, p. 539.
Category: Operations and Management
Dry storage temperatures should be within the range of:
A) 60°F to 80°F
B) 40°F to 60°F
C) 50°F to 70°F
D) 70°F to 90°F - answersC
Dry storage temperatures should be cool, within a range of 50°F to 70°F. Source:
Gregorie, Ninth Edition, p. 129.
Category: Education and Research
According to Bloom's taxonomy, what type of learning is involved when a client
demonstrates how to cook a meal unassisted?
A) psychomotor
B) cognitive
C) physical
D) affective - answersA
,Behaviors are divided into either the cognitive, affective, or
psychomotor domain. The psychomotor domain involves tasks or skills involving manual
dexterity [physical] functions. Source: Holi, Beto J. Communication and Education Skills:
A Guide for Professionals (7th edition), Wolters Kluwer, 2018, Ch. 11, pp. 294-296.
Category: Normal Nutrition
In the following list, which one is a disaccharide?
A) galactose
B) fructose
C) glucose
D) lactose - answersD
Lactose is a disaccharide composed of glucose and galactose. The monosaccharides
are glucose, fructose and galactose. Source: Sienkiewicz and Whitney, Nutrition
Concepts and Controversies, 15th Edition, p. 106-107.
Category: Operations and Management
A local dietetics organization is concerned about the children in early childhood
programs. They are working with other community groups to develop a program to
support better nutrition and increased activity. This activity is covered under which
principle of the Academy Code of Ethics?
A) Beneficence
B) Non-Maleficence
C) Justice
D) Autonomy - answersC
Justice, Seek leadership opportunities in a professional, and service organizations to
enhance health and nutrition status while protecting the public. Source: Code of Ethics
for the Dietetics Profession, principle 4, 2018.
Category: Community Nutrition
Which of the following provides supplemental food, nutrition education, and health care:
A) summer food service program for children
B) WIC
C) school lunch program
D) EFNEP - answersB
WIC provides supplemental foods to infants, children up to age five, and pregnant
women. It also provides nutrition education, and healthcare. Source: Boyle, Community
Nutrition In Action, 2016, p. 402-403.
Category: Medical Nutrition Therapy / Nutrition Care Process
A 76-year-old female resides in an extended care facility. Given the following
information, calculate her fluid needs. Ht.: 66"; wt.:146#; frame type: small.
A) 2000 ml/day
, B) 2400 ml/day
C) 3000 ml/day
D) 1900 ml/day - answersA
The facility must provide each resident with suìcient ëuid intake to maintain proper
hydration and health. A general guideline for determining baseline daily fluid needs is to
multiply the resident's body weight in kilograms by 30 cc, except for residents with renal
or cardiac distress. Source: "Regulation F327 (j) Hydration," Guide to Surveyors - Long
Term Care Facilities. p. 109.
Category: Medical Nutrition Therapy / Nutrition Care Process
The process that informs employees of goals and policies and explains their
responsibilities is:
A) development
B) in-services
C) training
D) orientation - answersD
raining is designed to improve skills. Development has the purpose of preparing
employees for more responsibility. Orientation is to familiarize new employees with
goals, policies and performance expectations. Source: Gregorie, Ninth edition, p. 370.
Category: Education and Research
The RD found when he served $0.29 chocolate donuts and $0.39 powdered donuts, the
former had better sales. When he served $0.39 powdered donuts and $0.59 cream-
filled donuts, the powdered donuts sold more. What kind of research design was used?
A) non-experimental
B) qualitative
C) descriptive
D) experimental - answersD
Experimental design is a research design with the properties of randomization, control,
and manipulation. Source: Van Horn L, Beto J. Research: Successful Approaches in
Nutrition and Dietetics. 4th ed. Chicago, IL. Academy of Nutrition and Dietetics. 2019,
Ch. 2. P. 16-21; Ch. 30, pp. 594-595.
Category: Normal Nutrition
Identify the hormone that causes an increase in glycogenolysis and gluconeogenesis:
A) insulin
B) glucagon
C) testosterone
D) estrogen - answersB
Glucagon, produced by the alpha cells of the islets of langerhans, causes a rise in the
amount of the sugar in the blood. Glucagon increases glycogenolysis and
gluconeogenesis. Source: Nelms, Nutrition Therapy and Pathophysiology, 4th Edition,
p. 486.
